Creamy, decadent vegan matcha ice cream flecked with bits of sweetened red bean.
Any matcha lover knows that sweet red (azuki) bean paste is an essential side to matcha ice cream. But what if the red bean was mixed in the ice cream itself? Yep, the result is the frozen dessert in my dreams.
As with the black sesame ice cream, I’m again whipping coconut cream as the bulk of my ice cream base. The can of coconut cream is chilled in the fridge overnight for the best separation between water & cream (you only want the cream). The same procedure, as follows: whip cold coconut cream until stiff peaks form, then add in all the flavorings and sweeteners.
Now the hand-churning part: situate your ice cream mixture in a bowl filled with ice, and begin whisking by hand (or a hand mixer). The key to this is adding a healthy amount of salt to the ice, which dramatically brings the temperature of the ice down and makes the hand-churning process much easier. If you’ve done so correctly, you will only need to hand-churn the cream for a grand total of 15 minutes — 10 minutes first and then 5 more minutes after 1 hour of chilling.